Linked Life Data

19685470

Source:http://linkedlifedata.com/resource/pubmed/id/19685470

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
17
pubmed:dateCreated
2009-9-1
pubmed:abstractText
Cultures of Oenococcus oeni, the most important malolactic bacterium, are used to induce malolactic fermentation in wine. Survival assays in two different wines confirmed that cells acclimated for 24 h in half-strength wine-like medium (acclimation medium) enhanced the malolactic performances. To investigate the effect of the pre-incubation phase on cell physiology, a proteomic study was carried out. Total protein extracts of acclimated and non-acclimated cell cultures (control) were analyzed by 2-D-PAGE. A total of 20 out of approximately 400 spots varied significantly. All the spots were identified by MS analysis and most of them were proteins involved in metabolism, transcription/translation processes and stress response. The results revealed the different physiological status between non-acclimated and acclimated cells explaining, in part, their different behavior in wine. Regulation of stress proteins such as heat and cold shock proteins was involved. Moreover, the availability of sugars and amino acids (even if at low concentration) in acclimation medium determined a modulation of energy metabolism enhancing the resistance to stressful conditions (as those that cells find in wine when inoculated). Finally, this proteomic study increased knowledge concerning the physiological changes in freeze-dried culture occurring with pre-inoculation procedures.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Sep
pubmed:issn
1522-2683
pubmed:author
pubmed:issnType
Electronic
pubmed:volume
30
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
2988-95
pubmed:meshHeading
pubmed:year
2009
pubmed:articleTitle
Proteomic analysis of Oenococcus oeni freeze-dried culture to assess the importance of cell acclimation to conduct malolactic fermentation in wine.
pubmed:affiliation
Dipartimento di Biotecnologie, University of Verona, Verona, Italy. daniela.cecconi@univr.it
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't